|
Trim any outside fat from the meat. Put the trimmed meat into a non-metallic, ovenware pot or casserole that has a lid (preferably enameled ironware).
With a mortar and pestle, grind together the garlic, salt, cayenne, tumeric, cumin, coriander, ginger, poppy seeds, and cardamom. Add this mixture to the meat in the casserole and mix well by hand to thoroughly coat all the meat.
Pour the vinegar into the casserole and stir. Allow to stand for 1/2 to 1 hour, stirring occasionally.
Stir in the water, cover the pot and place in a cold oven. Turn the oven on to 350o. Cook for 1 1/2 to 2 hours, until lamb is tender. Tip pot and skim off fat.
Stew can be prepared in advance to this point and refrigerated or frozen.
With the casserole on a burner, bring to a simmer and stir in the cornstarch mixture. Cook until stew thickens.
|
|
Here is a recipe given to me by Tunbridge sheep farmer John O'Brien. John is also one of People Magazine's 50 Most Eligible Bachelors (1999) and a famous filmmaker. John's "Tunbridge Trilogy"(Vermont Is For Lovers, A Man With a Plan and Nosey Parker) had many notable local stars, including members of the Miller family. He is currently working on a comedy/documentary about the environment and recycling that will be filmed largely at The Sharon Academy. He is still eligible and he is a very good cook!
|
